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Classic French Onion Soup without Wine a Cozy and Comforting

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Servings: 4
Ingredients Method

Ingredients
  

For the Soup Base
  • 4 large yellow onions thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 6 cups high-quality beef broth
  • 1 tbsp balsamic vinegar for depth and color
  • 1 tsp Worcestershire sauce
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf
For the Cheesy Topping
  • 1 small baguette cut into 1-inch thick slices
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup shredded Swiss or Provolone cheese

Method
 

Preparation
  1. In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat.
  2. Add the sliced onions and toss to coat. Cover and cook for 10 minutes to soften.
  3. Remove the lid, stir in the sugar and salt. Increase heat slightly and cook, stirring occasionally, for 30-40 minutes until the onions are deep mahogany brown and caramelized.
Cooking
  1. Add the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the onions and stir for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the beef broth, whisking to incorporate the flour and scraping up any browned bits from the bottom of the pot.
  4. Stir in the balsamic vinegar, Worcestershire sauce, thyme, and bay leaf.
  5. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
Finishing
  1. While the soup simmers, toast the baguette slices in a 350°F (175°C) oven until golden and crisp.
  2. Discard the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper.
  3. Ladle the hot soup into oven-safe bowls. Top each bowl with 1-2 toasted baguette slices.
  4. Generously cover the bread with the shredded cheese blend.
  5. Place the bowls under a broiler for 2-3 minutes until the cheese is melted, bubbly, and has golden-brown spots.
  6. Serve immediately, but warn your guests that the bowls are very hot!